Biochemistry of Foods

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use

Produk Detail:

  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Pages : 539 pages
  • ISBN : 0080918085
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBiochemistry of Foods

Biochemistry of Foods

Biochemistry of Foods
  • Author : N.A. Michael Eskin
  • Publisher : Academic Press
  • Release : 02 December 2012
GET THIS BOOKBiochemistry of Foods

Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in

Biochemistry of food proteins

Biochemistry of food proteins
  • Author : B. J. F. Hudson
  • Publisher : Springer
  • Release : 22 December 2012
GET THIS BOOKBiochemistry of food proteins

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes,

Biochemistry of Foods

Biochemistry of Foods
  • Author : N. A. Michael Eskin,Fereidoon Shahidi
  • Publisher : Unknown Publisher
  • Release : 12 September 2012
GET THIS BOOKBiochemistry of Foods

The third edition of Biochemistry of Foods has been expanded to include considerable revisions within each of the existing chapters to reflect state-of-the-art for each of the commodities with regard to processing, food spoilage and biotechnology. This book is unique in that it approaches the subject in far more detail than other books on the subject, and from the in vivo perspective. No other text provides the reader with state-of-the-art information in this area in a concise, integrated form. Features

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 15 February 2008
GET THIS BOOKFood Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of

Food Science: The Biochemistry of Food & Nutrition, Student Edition

Food Science: The Biochemistry of Food & Nutrition, Student Edition
  • Author : Sharon Rodgers,Kay Mehas,McGraw-Hill Education
  • Publisher : McGraw-Hill Education
  • Release : 12 January 2005
GET THIS BOOKFood Science: The Biochemistry of Food & Nutrition, Student Edition

In Food Science: The Biochemistry of Food and Nutrition students learn to use the scientific method as they study the biological and chemical basis of food and nutrition. The text combines scientific principles with real-life applications of food preparation and nutrition. It is taught by the Family and Consumer Sciences teacher, a Science teacher, or by the two together. Students will learn to apply scientific principles of food and nutrition as they explore foods and nutrition using basic scientific equipment.

Advances in Food Biochemistry

Advances in Food Biochemistry
  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release : 16 December 2009
GET THIS BOOKAdvances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Benjamin K. Simpson
  • Publisher : John Wiley & Sons
  • Release : 11 April 2012
GET THIS BOOKFood Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential

Biochemistry of Foods

Biochemistry of Foods
  • Author : Neason Akivah Michael Eskin
  • Publisher : Unknown Publisher
  • Release : 30 July 2021
GET THIS BOOKBiochemistry of Foods

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated, with contributing authors from around the world, the third edition of Biochemistry of Foods once again presents the most current science available. The first section addresses the biochemical changes involved in the development

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural

Food Frying

Food Frying
  • Author : Alam Zeb
  • Publisher : John Wiley & Sons
  • Release : 10 January 2019
GET THIS BOOKFood Frying

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality